The Japanese chef Mikihiko Sawahata works like a master in his open kitchens, which are surrounded by a bar with a dozen places set. Mackerel, razor shells, Chinese cabbage, oysters and Ozaki beef: with outstanding ingredients such as these, he creates superb dishes that are inventive and tasty. Reservation is a must!
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights